Pike is an edible predatory fish that inhabits predominantly in the fresh waters of Eurasia and North America, an object of fishing and breeding, a delicacy. The flesh of the pike is somewhat dry, because it contains the minimum amount of fat, it is a high-protein product that can be recommended for dietary nutrition. Of the pike usually prepare a variety of interesting dishes, you can, for example, stuff it for later baking in the oven. By the way, stuffed pike looks wonderful on the festive table.
We'll tell you how to stuff a pike.
For stuffing the most suitable medium-sized fish, such that it is whole (with a head) placed on the baking sheet of your oven at least diagonally. The preparation of stuffed pike is a delicate matter, which should be approached with care and accuracy.
Choosing a pike for stuffing
Under the stuffing, choose only fresh fish with clear eyes in the market, with gills of bright pink hues. Scales can be non-shining, fish can have a slight smell of mud and be slightly slippery - this is the norm.
Stuffed pike baked in the oven in Hebrew - recipe
Ingredients:
- pike - 1 pc. weighing 1 kg or slightly more;
- white wheat bread (baguette) - 2-3 slices without crust;
- chicken egg - 1-2 pieces;
- natural butter - about 50 g;
- milk of medium fat content - 50 g + a little more;
- onion - 1 pc .;
- garlic - 2 pieces;
- dry ground spices (scented black pepper, nutmeg, cloves, etc.);
- salt;
- lemon;
- greenery.
Preparation
Preparation of carcass
Thoroughly clean the fish, gently remove the gills and giblets. Cut the fins. We wash the fish with running cold water. Some remove the skin, cut off the head, and then sew it to a stuffed skin, but it is better to make it more elegant. From the side of the abdomen, immediately behind the head, we break the spine, pruning it with a knife, pulling the skin with its head towards the tail. We break the spine of the caudal fin, slightly pruned and carefully (so as not to damage the skin) we extract the carcass from the skin completely.
Preparation of the filling
Soak the bread crumb in the milk. We remove the flesh of the pike from the bones and let it pass through the meat grinder twice to protect ourselves from possibly not removed small pits (if there was caviar or milk in the fish - they can also be ground for minced meat). We pass through the meat grinder also bread crumb, garlic and onion soaked in milk. In the resulting stuffing, add the egg, softened butter, season with ground spices and mix thoroughly. If you want, you can add a little minced greens in minced meat - it will be more fragrant and useful. You can also add a little finely ground walnuts.
Stuffing and baking pike
Gently stuff the pike with cooked stuffing, but not too tightly so that the skin does not burst during baking. Gently sew up the abdomen with a crochet twine with the help of a gypsy needle. Lubricate the surface of the pike with melted butter.
We cover the baking tray with foil or baking paper (so it will be easier then to wash it). Lubricate the pan with melted butter (can be melted). We spread the branches of green on top. We spread the pike and bake it in the oven for about 35-45 minutes. Crust on
How to decorate and serve stuffed pike?
Gently and carefully shift the baked stuffed pike to a serving dish and make deep cuts, indicating the division into portions. Sprinkle fish with lemon juice, decorate with branches of fresh greens. You can lay around the fish shrimp, cooked crawfish, olives, dark and light. To the baked pike it is good to serve boiled potatoes, pickled or salted mushrooms, vegetable raznosoly, white table wine or good chilled vodka.